Made this 2 nites in a row (cooking for 2), one w/pork sirloin "steaks", one w/chicken. Only change I made: Omitted salt and mixed pepper/garlic powder in flour to dredge meat prior to frying. Similar to using a roux, this helped to keep gravy thicker. Baked covered for 45 minutes, uncovered for 20. VERY VERY tasty, meats were tender and jusicy, quick enough to prepare on a weeknite. Hubbie liked chicken more than the pork, but thought the pork was great, too! Highly recommend sticking to the basics of the recipe and avoid trying to "tweak" before trying the recipe as is!!
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Made this 2 nites in a row (cooking for 2), one w/pork sirloin "steaks", one w/chicken. Only...